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Crispy Cheddar Chicken

Crispy cheddar chicken with a thick, shatteringly crispy cheddar and cracker crust that turns golden in the oven and breaks into crunchy cheese shards at every bite. This cheesy baked chicken uses sharp cheddar and crushed Ritz crackers for a dramatic, deeply browned crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken coating
  • 4 boneless skinless chicken breasts
  • 1 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt and pepper to taste Use to taste; add to the sour cream mixture.
  • 2 cup sharp cheddar cheese, finely shredded
  • 1 sleeve (1 sleeve) Ritz crackers, finely crushed
  • 0.5 tsp smoked paprika
Cream sauce
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup sour cream
  • 0.25 fresh parsley For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. In a bowl, whisk together sour cream, garlic powder, onion powder, salt, and pepper until evenly combined; coat each chicken breast completely.
Build the cheddar crust
  1. Combine shredded cheddar, crushed Ritz crackers, and smoked paprika.
  2. Press the cheddar-cracker mixture firmly over the sour cream-coated chicken on all sides so it adheres.
Bake
  1. Place the chicken in the prepared dish and bake for 28-32 minutes until the crust is golden and the internal temperature reaches 165°F.
Make and finish with sauce
  1. Whisk cream of chicken soup with sour cream, then warm in a small saucepan just until smooth and pourable.
  2. Drizzle the cream sauce around the chicken and garnish with fresh parsley.

Notes

For the crispiest, shard-like crust, press the cracker-cheddar mixture firmly so it bonds to the sour-cream coating. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F oven until hot and crisp again. Freezing is not recommended because the cheddar-cracker crust loses crunch. Dietary swap: use a reduced-fat sour cream and reduced-fat cheddar for a lighter version while keeping the same baking method.